Cherry Lemon Granita
Ever since I made the Watermelon Granita and realized how easy it is, I’ve been dying to try another flavor. I know I promised almond would be next, but when I saw these deep red, sweet cherries in the produce isle the other day I couldn’t resist.
I added fresh lemon juice and thin curls of lemon peel to perk up the flavors.
Our summer vacation is coming up soon and I’ve been brainstorming on what would be good to make while at the beach house.
But I don’t think a granita can handle the hot summer heat …
1 cup pitted sweet cherries
1 cup water
1/4 cup sugar
juice of half of a lemon
thin slices of lemon peel, about half of the lemon
After pitting your cherries (you can slice them around the pit as well) add all of your ingredients to a food processor or blender and pulse until you have a fine puree.
Pour the puree through a sieve/strainer, with a bowl underneath, to remove the left over cherry and lemon pieces and drain out the juices. It helps to press a large spoon against the cherry bits to help squeeze out any additional liquid.
Pour the juice into a small casserole pan and freeze over night. Scrap your frozen liquid with a fork when it is solid and serve in a martini glass, bowl, or plate as you wish. Enjoy it quickly though before it melts!